Optimizing the formulation of functional cookies using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual, and sensory properties

In this research, the variables of oat flour (5, 10, and 15%) and date liquid sugar from kaluteh dates (10, 20, and 30%) were used instead of wheat flour and sugar, respectively, to reduce energy intake. cookie properties were investigated, including technological indicators, crust color components, and sensory characteristics. the linear effect of oat flour significantly affected moisture and porosity (p<0.0001), while the quadratic effect of date liquid sugar only affected specific volume (p<0.05). the interaction effect showed that moisture and texture first increased and then decreased with higher levels of both variables, while specific volume and porosity showed the opposite trend. the linear effect of oat flour decreased l* and increased a* and b* color components, while the quadratic effect of date liquid sugar increased a* and b*. the interaction effect significantly increased taste and overall acceptance in the sensory evaluation. the optimal formulations were 7.29% oat flour and 28.710% date liquid sugar.